✅Ingredients:
For the Meatloaf:
-2 lbs (900g) ground beef (80/20 blend for juiciness)
-1 small onion, finely chopped
-1 small green bell pepper, finely chopped
-1 small red bell pepper, finely chopped
-1 cup mushrooms, finely chopped (optional)
-2 cloves garlic, minced
-2 eggs
-1 cup breadcrumbs (or crushed crackers)
-½ cup milk
-1 tbsp Worcestershire sauce
-1 tsp salt
-½ tsp black pepper
-½ tsp smoked paprika
-1 ½ cups shredded provolone cheese (or mozzarella)
For the Topping:
-4 slices provolone cheese
-½ cup cooked onions & bell peppers (from the mixture above)
-fresh rosemary or thyme (options)
✅Instructions:
1.Preheat & Prepare the Ingredients
Preheat oven to 375°F (190°C).
Heat a pan over medium heat with a little oil and sauté the onions, bell peppers, mushrooms (if using), and garlic until softened (about 5 minutes). Set aside to cool slightly.
2.Mix the Meatloaf
In a large bowl, combine the ground beef, breadcrumbs, milk, eggs, Worcestershire sauce, salt, pepper, and paprika.
Add the cooled sautéed veggies, reserving about ½ cup for the topping. Mix everything well.
Gently fold in the shredded provolone cheese, ensuring it’s evenly distributed.
3.Shape & Bake
Line a baking sheet with parchment paper or lightly grease a loaf pan.
Shape the meat mixture into a loaf and place it in the pan.
Bake for 45-50 minutes, or until the internal temperature reaches 160°F (71°C).
4.Add the Cheese Topping
Remove from the oven and top with the reserved cooked onions & peppers and slices of provolone cheese , including the fresh rosemary or thyme.
Return to the oven and bake for another 5-10 minutes, until the cheese is melted and bubbly.
5.Rest & Serve
Let the meatloaf rest for 10 minutes before slicing.
Serve with mashed potatoes, roasted veggies, or a fresh side salad.
